This is the cutest flag ever! And it’s easy to make. This would be wonderful for your 4th of July party! Or use different toppings to match your party.
Sugar cookie dough! I just pinched off a little dough and made it into a round ball and put into a greased mini muffin tin, baked them off for about 10 – 15 minutes, then when they came out I took a wooden spoon handle and poked the dough down and let them cool in the pan. When they were cool, I put them into a Ziploc bag until I was ready to fill them.
Then the next night, I combined cream cheese, sweetened condense milk, and lemon juice for the filling, then piped it into the cookie cups and refrigerated them for about an hour, just so your filling sets up a little.
Then topped with whip cream and a blueberry or strawberry. Done!
Cookie Cup Cheesecakes
1 roll of store-bought sugar cookie dough, or your own recipe
1 8 oz. block cream cheese, soften
1 14 oz. can sweetened condensed milk
1/3 cup of lemon juice
1/2 cup heavy cream
3 TBSP sugar
1/2 tsp vanilla
Preheat oven to 350. Pinch off 24 ball of sugar cookie dough and place them in a well-greased mini muffin pan, bake for 10 – 15 minutes until lightly brown. When you take them out of the oven, use the handle of a wooden spoon and make an indentation in each cookie to make a cup, set aside to cool. Once cool remove from the pan. For the filling, beat the cream cheese for 4 to 5 minutes until fluffy, then add milk and lemon juice and mix until well combined. Refrigerate for an hour until filling is set. Pipe filling into cups. For the whip cream, in a large bowl add cream and mix until very thick, then add sugar and vanilla and pipe on top of filling and add any topping such as berries or pie filling on top.
This recipe was shared at The Country Cooks Weekend Potluck Party # 225
This recipe was shared at The Uncookie Cutter Party #17